Description
A soft, golden homemade cornbread made without cornmeal using simple pantry ingredients and a touch of corn flavor from creamed corn for that classic texture and taste.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup canned creamed corn
- 1/2 cup yellow corn flour (or finely ground polenta, optional)
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk (dairy or plant-based)
- 1/4 cup unsalted butter, melted (or vegetable oil)
- 1 large egg
Instructions
- 1. Preheat the oven to 400°F (200°C). Grease or line an 8-inch square baking dish or cast-iron skillet.
- 2. In a large mixing bowl, whisk together flour, corn flour (if using), sugar, baking powder, and salt.
- 3. In a separate bowl, mix the milk, melted butter, egg, and creamed corn until well combined.
- 4. Add the wet ingredients to the dry ingredients and stir until just combined — do not overmix.
- 5. Pour the batter into the prepared pan and smooth the top.
- 6. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- 7. Let cool for 10 minutes before slicing. Serve warm with butter or honey.
Notes
- If you don’t have corn flour, you can use all-purpose flour and increase the creamed corn slightly for added texture.
- For a dairy-free version, use plant-based milk and oil instead of butter.
- Add chopped jalapeños, shredded cheese, or green onions for a savory twist.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 190
- Sugar: 9g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: cornbread, no cornmeal, homemade, southern-style, easy cornbread